Icebox Butterhorns
These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups warm 2%milk (110° to 115°)
- 3/4 cup butter, melted
- 1/2 cup sugar
- 1 large egg, room temperature
- 1 teaspoon salt
- 6-1/2 cups all-purpose flour
- Additional melted butter
Reviews
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Great and so easy, especially because you can start them the night before a busy dinner. Made them for Thanksgiving and even while eating dinner I was thinking how good they were going to be for a turkey sandwich the next day for lunch. No willpower, ate 2 sandwiches by 10:30 ????? Idea: brushed some of these with an egg wash and sprinkled with Everything Bagel spice before letting them rise, which gave some variety without any effort.
I made these over a year ago and am making them again for our stay at home Thanksgiving. Does anybody know is I can freeze them after they are rolled up but not baked?
Followed the recipe exactly and turned out great. I sure don’t have a good place in my kitched for a warm area to rise though.
The perfect roll!!! I made these for a potluck and almost lost a finger passing them out. They are delicious, soft and filling. Love them with butter
Excellent. I love recipes l can make ahead. I made them just as the recipe instructed, l put them overnight in the unseated front porch. The dough had a lovely texture and very tasty. They looked beautiful. My S-I-L insisted that l make these again. A winner. Janet. VFE
Oh my God! (and I say this with a mouth full of delicious rolls) Absolutely delicious, soft and fluffy... Di-vine! I only made half the quantity but won't be making that mistake again! Bring on the elastic waist trousers, I am in love!
Loved the ease and texture, but they needed more salt. With 6 cups of flour, 1 tsp of salt isn't enough.
These are absolutely the best ever. After some said they were too large I divided the dough into thirds and they came out a nice medium size which I liked better. Other than that they are grand as is. Thanks for this recipe, it's a keeper.
This is the best butterhorn recipe I have made to date. They turned out with a light and delicate texture, not dense at all.